1 kg fresh squid, washed, cut into medium pieces and drained
1/2 kg mushrooms, cleaned and sliced thickly
1 medium onion, chopped
1 clove garlic, chopped
2 egg yolks
1 glass white wine
virgin olive oil
6 strands saffron
salt and freshly ground black pepper
1. Heat the oil in a large pot and saute the onion and garlic. Stir in the mushrooms and squid pieces. Crumble in the saffron and a little salt and pepper. Stir well, then pour in the wine. Cover and cook gently until the squid is tender.
2. Just before serving, lightly beat the yolks in a small bowl, add a little of the hot squid liquid and pour this egg mixture back into the pot.